DirectionsStep1Combine the broth, wine, and lemon juice in a liquid measuring cup and set aside. Season the thighs on both sides with 2 teaspoons of the salt and all the pepper.Step2Dump the flour into a gallon-size ziptop freezer bag and add one thigh. Push out as much air as possible and seal the bag. Shake to coat then lay the bag (and the thigh) flat on a countertop or cutting board …Step3Place a heavy 11-inch, straight-sided sauté pan with a tight-fitting lidA good braise requires a good seal. over high heat for 1 minute. Add 1 tablespoon each of the butter and oil to the pan. When the butter just sto…Step4Remove the chicken from the pan to a large plate, add another tablespoon each of butter and oil, and cook another two thighs as before. Follow with the final two thighsAvoid the urge to overcrowd the pan, or the thigh…Step5When the last pieces of chicken exit the pan, immediately add the mushrooms and the remaining teaspoon of salt. Sauté until the mushrooms start to turn golden brown, about 5 minutes.Step6Stir the mushrooms out to the circumference of the pan and add the capers right to the middle, stirring until they start to brown and pop — 1 minute. Deglaze with a third of the wine-broth mixture, stirring with a wooden …Step7Return the chicken to the pan, overlapping the pieces as needed, and pour in the remaining wine-broth mixture. Arrange the lemon slices atop the chicken, slap on the lid, reduce the heat to low and cook until th…Step8Evacuate the thighs and arrange on a serving platter. Boost the heat back to high and sprinkle the remaining teaspoon of flour using a small fine mesh sieve to avoid flour clumps. Cook, whisking constantly for 2 mi…IngredientsIngredients1 cupUnsalted Chicken Broth½ cupWhite Wine (such as Sauvignon Blanc)2 Large Lemons (one sliced into 1/4-inch thick slices, the other squeezed to make 3 tablespoons juice)6 Skinless Chicken Thighs (boneless, 4- to 5-ounce)1 tablespoonKosher Salt (divided)1 teaspoonBlack Pepper (freshly ground)1 cupAll-Purpose Flour (divided, +1 teaspoon)4 tablespoonsUnsalted Butter (cut into tablespoon-sized pats)3 tablespoonsExtra-Virgin Olive Oil8 ouncesWhite Button Mushrooms (thinly sliced)3 tablespoonsCapers (drained but not rinsed)2 tablespoonsFresh Flat-Leaf Parsley (chopped)See moreFrom altonbrown.comRecipeDirectionsIngredientsExplore furtherChicken Piccata: Reloaded Recipe Alton Brown Cooking …cookingchanneltv.comThis Is Alton Brown's Favorite Chicken Recipe - YouTubeyoutube.com10 Best Alton Brown Chicken Recipes Yummlyyummly.comChicken Piccata Recipe Giada De Laurentiis Food Networkfoodnetwork.comAlton Brown's Chicken Piccata recipetoday.comRecommended to you based on what's popular • Feedback
Good Eats Chicken Piccata
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WebCoat the chicken pieces on all sides with 2 tablespoons of the oil. In an 11-inch straight-sided, oven-safe saute pan set over high heat, cook the …
WebApr 24, 2024 · Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add half of the chicken in a single layer and cook until deeply browned and cooked through, about 6 minutes …
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WebAdd 1 tablespoon each of the butter and oil to the pan and when the butter just stops bubbling, carefully slide two thighs into the fat. Reduce the heat to medium-high and cook, giving the pan a gentle shake every now and …
WebPut the chicken pieces in a 1 gallon resealable plastic bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 …
WebPound in between sheets of plastic till 1/3 inch thick. Dredge the chicken in flour, shaking off any excess, then season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Set …
WebHalve a large onion, leaving the skin on, and place it cut side down in a 6- to 6 1/2-quart stovetop pressure cooker. Sear it over high heat, 4 to 5 …
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WebJan 4, 2020 · "This is my favorite chicken dinner and most certainly the best chicken dinner I've ever made." - Alton BrownSubscribe http://foodtv.com/YouTubeGet the rec
WebCombine the butter, Aleppo pepper and za'atar in a heavy metal measuring cup and cook over low heat for 5 minutes or until the butter is red and fragrant. Flip chicken skin-side down, brush with half the butter mixture …
WebProcedure. Place the chicken pieces on a wire rack set over a half sheet pan and sprinkle on all sides with the salt. Set aside at room temperature for 30 minutes. Combine the black pepper, sumac, cayenne, and garlic …
WebHeat the peanut oil to 350 degrees F in a large Dutch oven over medium-high heat, about 15 minutes. Fry the chicken in three batches, rotating the pieces every 3 to 4 minutes and adjusting the heat as needed to …
WebAug 10, 2018 · Video: Alton Brown and The Food Lab Play With Chicken. A few months back Alton Brown stopped by the office to chat with us about such diverse topics as …
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WebApr 3, 2021 · Cook the meat for about 1 hour to 1 hour and 15 minutes, or until the chicken is fully cooked. Then, remove the loaf pan from the water bath, and remove the chicken …
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WebMay 1, 2020 · Cook the chicken over direct heat for three minutes to get gorgeous grill marks and then move to indirect heat, cover, and grill to 165°F before removing from the grill. Make the marinade. Whisk all the …
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WebMay 9, 2024 · Silky Tortilla Soup KitchenAid. salsa, white onion, jalepeno peppers, garlic, jalepeno pepper and 8 more. Potato & Chive Buttermilk Waffles with Spicy Sage Oven …
Webdirections. Combine the olives, lemon zest and garlic in a small bowl. Set aside. Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large …
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WebPut the chicken pieces in a 1-gallon zip-top bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leakproof …
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